Step 1Preheat oven to 190°C (170°C fan) mark 5. For the
caramel, in a small pan, gently
heat the sugar and 150ml water,
stirring until the sugar dissolves.
Increase heat to high and bubble,
swirling the pan rather than stirring,
until the caramel is deep golden.
Step 2Remove pan from heat
and quickly, but carefully, whisk
in the cream (the mixture will
splutter), followed by the
miso paste. Set aside.
Step 3For the topping, melt the butter
in a separate medium pan over
low heat. Add the sugar and
golden syrup and cook, stirring,
until the sugar dissolves. Remove
pan from heat and stir in the oats.
Step 4For the filling, peel, core and
finely slice the apples. Empty into
a rough 1 litre ovenproof serving
dish. Gently mix in the bananas.
Pour over the caramel and spoon
on the topping in an even layer.
Step 5Bake for 30min, or until the
topping is golden. Serve.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
